Chef de Cuisine - Ming Pavilion

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities. Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

An Elegant Sanctuary, soaring above the Urban Skyline: Rising to a commanding 56 floors, Island Shangri-La, Hong Kong provides a peaceful escape in the very heart of Hong Kong. Sweeping views of the iconic skyline, the Peak or Victoria Harbour are a constant source of inspiration in the 544 rooms and suites, each brimming with graceful Asian-inspired décor.

Luxury 5-Star Hotel in Hong Kong | Island Shangri-La

About the Role

As a Chef de Cuisine – Ming Pavilion, you will be focusing on delivering exceptional dining experiences by ensuring timely, courteous and professional service.

Key Responsibilities

• Oversee the daily kitchen operations and ensure high standards of food quality, consistency, presentation, and food safety.
• Develop and review authentic Hokkien menus, seasonal offerings, and promotional items.
• Monitor food costs, inventory levels, productivity, and overall kitchen performance.
• Ensure compliance with hygiene, sanitation, and HACCP standards.
• Lead, train, and develop the Team to achieve operational objectives.
• Work closely with the Executive Chef on budgeting, planning, and business initiatives.
• Review guest feedback and identify opportunities to elevate the dining experience and exceed guest expectations.

About You

• At least 8 years of relevant experience in luxury Hotels with similar capacities, including 3 years in a similar leadership role.
• Strong knowledge of Chinese cuisine and cooking techniques, knowledge of Hokkien Cuisine would be an definite advantage.
• Proven experience in kitchen management, menu planning, cost control, and food safety standards e.g. HACCP.
• Strong leadership, coaching, and team management skills.
• Demonstrated teamwork and capability to work under pressure.
• Good command of both spoken and written English and Chinese.